Title: Mexican Style Hot Sauce
Categories: Spice Condiment
Yield: 6 Cups

1	cn	(28 oz) whole tomatoes
1	cn	(6 oz) tomato paste
3		To 4 green onions, finely
		Chopped
1/2	md	Bell pepper, diced
4		Jalapeno peppers from a can
		Or bottle, finely chopped
		(USE GLOVES!)
3	tb	Juice from jalapeno
		Can/bottle
1/2	oz	Tabasco sauce
1	tb	Crushed red pepper
3/4	c	Cold water

Pour the can of whole tomatoes into a large bowl, along with their juice. Chop the tomatoes into small pieces. Add all the other ingredients, blending well. Store in a glass container in the refrigerator. You must use glass because the acid in the peppers will react with metal or plastic.

My substitutions and alterations:

1. Substitute equivalent amount of FRESH tomatoes for canned tomatoes. Remove skin from tomato if you like. I used beefsteak tomatoes from my garden and they made this recipe simply delicious!

2. Substitute fresh jalapenos for canned/bottled. You will still need juice from canned/bottled jalapenos though.

3. Omit the 3/4 cup water, especially if using FRESH tomatoes.

4. Give the salsa extra pizzazz by adding more jalapeno, crushed pepper and/or tabasco.

JLobdell@doc.gov From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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